This Mocha Espresso Truffle recipe is a delicious, sweet treat that comes with a caffeine boost! Using only 3 ingredients, this recipe is a simple espresso chocolate treat that is naturally gluten-free.
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Why You’ll Love This Mocha Espresso Truffle Recipe
You’ll love this simple coffee chocolates recipe because,
- It’s a fancy treat that’s naturally gluten-free.
- It’s way more affordable to make truffles at home—and you control the ingredients!
- You’ll get a caffeine boost
- You only need 3 ingredients to make these coffee chocolate truffles!
Equipment for This Classic Espresso Truffles Recipe
To make this more classic truffles recipe you will need:
- a medium sauce pan
- a loaf pan
- parchment paper
- mixing bowls
- a small cookie scoop (I use this)
Ingredients for Mocha Espresso Truffles
You only need 3 ingredients for this coffee truffles recipe.
Yes, I’m keeping it simple and yummy!
While you can find everything at your local grocery store, you can find great deals on espresso and gluten-free chocolate online! My favorite places for gluten-free deals are Amazon and Thrive Market.
- semi-sweet chocolate chips. Both Hershey’s and Enjoy Life are great options for this recipe!
- heavy cream. Trust me, you need heavy cream for this recipe! Don’t try to sub milk or half and half.
- fine ground espresso beans. I like Illy.
note: Ground espresso IS different than ground coffee! See the section below for more details.
What’s the difference between coffee and espresso?
There are two main differences. First, the roasting time. Espresso beans have been roasted longer to the ‘espresso point.’
Second, espresso has been ground finer than traditional coffee grounds. This is an important distinction with this recipe because if you use traditionally ground coffee your truffles may not be as smooth.
What if I don’t want my mocha truffles to be caffeinated?
How to Make Mocha Truffles
While it will take over an hour to make these mocha espresso truffles, most of that time is just waiting for the mixture to chill.
This also makes an EXCELLENT make-ahead treat! You can make these 2-3 days ahead of time and keep them in the fridge until you want to serve them.
In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency. Be sure to stir continuously as to not burn your chocolate.
Cook it on low and cook it slow!
Once smooth, pour into a loaf pan that’s been lined with parchment paper.
Put mixture in the refrigerator to chill for an hour, or until it is a firm, scoopable consistency.
Using your cookie scoop, scoop balls from the mixture. If the truffle mixture begins to melt, put back in the fridge until firm enough to scoop again.
Tip: especially if working in a warm environment, chill a plate or small cookie sheet in the freezer and put your scooped truffles on the plate.
Once your chocolate mixture is scooped into the size truffles you want, roll the truffle in ground espresso.
Keep truffles in the fridge until ready to serve!
If you want to decorate them, add a full espresso bean to the top.
Did you love this recipe?
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Mocha Espresso Truffle Recipe
- loaf pan
- parchment paper
- mixing bowl
- cookie scoop
- 3 cups semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 1/3 cup ground espresso
- whole espresso beans (for topping, optional)
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency. Be sure to cook on low and consistently stir to ensure your chocolate does not burn.
- Pour chocolate truffle mixture into a parchment lined loaf pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With a cookie scoop, form balls from the mixture (chill again if truffle begins to melt).
- Roll in ground espresso. Keep in fridge until ready to serve.
- If desired, top your coffee chocolate truffles with an espresso bean.
- cooking process images
- specific equipment and ingredient suggestions
- baking tips
- and more!